Rack of Lamb (rosemary infused)
Classic rack of lamb is an impressive dish for special occasions, such as Father's Day.
Serves: 6 Prep time: 15 minutes
Grilling time: about 24 minutes
Special Equipment: Aluminum Foil
INGREDIENTS:
- 1 tsp salt
- 2 tbsps red wine vinegar
- 2 tbsps lemon juice
- 1/3 cup olive oil
- 6 racks lamb
- 4 cloves garlic, crushed
- 1/4 cup dijon mustard
- 3 tsps fresh rosemary, chopped
- 2 tsps sugar
DIRECTIONS
- Press the garlic into a small bowl, and mash to a paste with the salt. Stir in the mustard, vinegar, rosemary, lemon juice and sugar. Whisk in oil in a slow, steady stream.
- Divide the lamb racks between two heavy duty resealable plastic bags, and add half of the marinade to each. Refrigerate at least 6 hours, but preferably overnight.
- Garnish with sprigs of fresh rosemary and serve.
- Preheat barbecue on HIGH. Reduce heat to MEDIUM and lightly brush the cooking grids with vegetable or olive oil. Place the lamb racks on the grill, fat side down for 4 minutes.
- Give the lamb a quarter turn on the same side (for great grill marks) and cook for another 4 minutes.
- Flip the lamb racks over to the bone side and cook for 8 minutes. Then stack the racks against each other with the meatiest part down, and the bones up away from the heat, and cook another 8 minutes.
- Let rest tented with foil for 5 minutes before carving into individual chops.
Grilling Tip:
When grilling rack of lamb, cover the bones with aluminum foil to prevent them from burning
Orange Glazed Carrots with Mint
INGREDIENTS:
For a time-saving short-cut use packaged baby carrots from your grocery store. Otherwise, peel regular carrots, trim to approximately 3" and an even thickness.
- 3 lb baby carrots, peeled
- 4 tbsp honey
- 2 tbsp vegetable oil
- 1 cup fresh orange juice
- salt & freshly ground pepper, to taste
- 2 tbsp soy sauce
- 2 tbsp fresh ginger, grated
- 1/2 cup water
- 2 cloves garlic, minced
- 2 tbsp fresh mint, chopped
- 2 tbsp shallots, chopped
DIRECTIONS:
- Heat the oil in a large sauté pan over MEDIUM heat. Add the carrots and cook until lightly browned on all sides, about 3 minutes per side.
- Season with salt and pepper.
- Add the ginger, garlic, and shallots, cook over medium-low heat, stirring occasionally, until the shallots are softened, 5 - 7 minutes.
- Add the honey, orange juice, soy sauce and water.
- Cover with a round of waxed paper that fits snugly on the vegetables.
- Cook the carrots slowly on top of the stove, stirring occasionally, until the carrots are tender and the juices have formed a glaze, 30 - 40 minutes.
-
Garnish with chopped mint.
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